BLT Salad

No offense to sandwich bread, but I think we can all agree that the star of a classic BLT is the filling—crispy smoky bacon, juicy tomatoes and crunchy fresh lettuce. BLT salad recipes turn that ingredient trio into a lighter, fresher dish that makes a flavorful starter or side. A bacon lettuce salad is also a great way to enjoy the flavors of a BLT with fewer carbs.

The salad is tied together with crunchy croutons and a creamy homemade ranch dressing that tastes cool, tangy and packed with herbs, bringing just the right balance to the salty bacon and sweet tomatoes. Want to make this salad a filling lunch or dinner? Feel free to add shredded cheese and a protein, like grilled chicken or hard-boiled eggs, to bulk it up.

BLT Salad Ingredients

• Bacon: Crunchy bacon pieces bring the signature smoky, salty flavor that makes a BLT so satisfying. For the best texture, go with thick-cut bacon—it’ll crisp up without becoming brittle and hold up better than thinner varieties in the salad.
• Romaine: We use crisp romaine lettuce as the salad base. Tear the leaves, or slice the head in half lengthwise and then cut it crosswise to create bite-sized pieces for the best texture and easy eating.
• Grape tomatoes: Sweet and juicy bite-sized grape tomatoes add a pop of color and bright flavor. Swap in halved cherry tomatoes or chopped plum tomatoes if that’s what you have.
• Croutons: Use store-bought salad croutons for ease, or make homemade croutons with day-old bread. Use plain to let the bacon and dressing shine through, or try garlic or herb-seasoned croutons for extra flavor.
• Ranch dressing: Our homemade ranch is quick to mix up and much more flavorful than the bottled stuff. It starts with creamy mayo and tangy buttermilk, then it gets a bright kick from fresh lemon juice and lots of savory flavor from fresh dill, chives, minced garlic and onion powder.

Directions

Step 1: Cook the bacon

Cook the diced bacon in a skillet or microwave until crispy. Transfer to a paper towel-lined plate to drain and cool.

Editor’s Tip: Prefer to cook whole strips? That works too—just crisp them up first, then crumble or chop them into bite-sized pieces.

Step 2: Layer the salad

Layer the romaine, grape tomatoes and cooked bacon pieces in a large salad bowl.

Step 3: Make the dressing, then toss together

In a small bowl, whisk together the mayonnaise, buttermilk, lemon juice, garlic, dill, chives and onion powder until smooth.

Pour the dressing over the salad and toss to coat. Sprinkle the croutons on top.

Editor’s Tip: If making ahead, wait to add the ranch dressing and croutons until just before serving to keep the greens crisp and the croutons crunchy.

BLT Salad Variations

• Mix in avocado: Make the bacon lettuce salad even more satisfying with sliced or cubed avocado. It adds creaminess and heart-healthy fat.
• Swap in greens: Try mixed greens, baby spinach or iceberg lettuce instead of romaine for a different texture or flavor.
• Add cheese: Sprinkle in shredded cheddar, crumbled blue cheese or shaved Parmesan for a cheesy flavor boost.
• Bump up the protein: Toss in torn deli turkey, grilled or shredded rotisserie chicken, or chopped hard-boiled eggs to turn this salad into a hearty main dish.
• Turn it into a pasta salad: To make a BLT pasta salad, toss the salad ingredients with cooked and cooled small pasta, like elbow macaroni or rotini, and make a double batch of the dressing to ensure you have enough to coat everything evenly.

How to Store BLT Salad

This bacon lettuce salad is best enjoyed right after it’s assembled and tossed with the dressing. If you have leftovers, transfer them to an airtight container and store in the fridge for up to one day. The romaine, croutons and bacon will soften a bit, but it’ll still be tasty.

Got leftover ranch dressing? Don’t toss it! Pour it into a sealed jar and refrigerate it for up to five days. Use it on other salads or as a dip for chips or veggies.

Can you make a bacon lettuce salad ahead of time?

Yes, you can prep this BLT salad recipe in advance. The key to keeping it crisp is storing the components separately until you’re ready to serve. Wash and chop the lettuce, slice the tomatoes and cook the bacon. Then, layer the salad ingredients in a bowl, cover tightly and refrigerate. Make the dressing and store it in the fridge in a sealed container. Just before serving, toss the salad with the dressing and croutons for the freshest textures.

BLT Salad Tips

What does BLT salad stand for?

The BLT in this salad recipe stands for bacon, lettuce and tomato—the same trio in a classic BLT sandwich. In this recipe, those ingredients are combined in salad form with a homemade creamy ranch dressing and crunchy croutons.

What dressing goes on BLT salad recipes?

We toss this BLT salad with a homemade herby ranch dressing—its cool, tangy flavor pairs perfectly with the smoky bacon and juicy tomatoes. A good quality store-bought ranch dressing is a quick and easy substitute. For a twist, try a different creamy dressing, like blue cheese or Caesar.

How do you keep lettuce from wilting?

The key to keeping lettuce crisp is making sure it’s completely dry after washing. Excess moisture can cause lettuce to wilt quickly. Use a salad spinner to remove water or pat dry with paper towels. Also, wait to add the dressing until just before serving to keep the lettuce fresh and crunchy.

What’s the best way to cook bacon for BLT salad?

You can cook bacon on the stovetop, in the oven or in the microwave—all three methods will deliver crunchy bacon that’s perfect for tossing into BLT salad recipes. A skillet on the stovetop works well for cooking diced bacon. Be sure to stir the bacon pieces as they cook for even crisping.

If you’re cooking strips and dicing later, set a wire rack on a sheet pan, lay out the bacon and bake at 350°F for 20 to 30 minutes. Prefer to speed things up? Layer the bacon (strips or pieces) between layers of paper towels on a microwave-safe dish and nuke for four to six minutes.